Crispy Beef Tostadas with Lime Avocado Cream

500g beef mince

2 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli powder

2 tbsp hot sauce, plus extra for serving (optional)

1 ripe avocado

Juice of a lime

¼ cup sour cream

8 corn tortillas

The Good Oil extra virgin rapeseed oil, for frying (about 1cm deep)

1 cup refried black beans, warmed

1 cup finely sliced cabbage

150g cherry tomatoes, chopped

1 cup grated cheese

½ cup pickled red onion (store bought or quick pickled)

A handful of fresh coriander

Salt and pepper

Optional quick pickled onion:
Thinly slice 1 red onion and toss with 2 tbsp white vinegar, apple cider vinegar, or fresh lime juice, plus a good pinch of salt. If using lime, you may need the juice of 1 to 2 limes depending on size. Set aside for 10 to 15 minutes until softened and lightly pickled.

Cook the beef in a hot frying pan over medium high heat, breaking it up with a spoon as it browns. Once well coloured and any excess moisture has cooked off, stir through the cumin, smoked paprika and chilli powder and cook for 1 minute until fragrant. Add 2 tbsp hot sauce, season with salt and pepper, mix well, then remove from the heat and set aside.

Blend the avocado, lime juice and sour cream in a food processor until smooth and creamy. Scrape down the sides if needed, then season to taste with salt.

Heat about 1cm of The Good Oil in a frying pan over medium heat. Once the oil is hot, fry the tortillas one at a time for 1 to 2 minutes per side until golden and crisp. Adjust the heat as needed so they crisp without burning. Transfer to paper towels to drain.

To assemble, spread each tortilla with warm refried beans while still slightly warm. Top with the spiced beef, cabbage, tomato and cheese. Spoon over the lime avocado cream, add a little pickled onion and fresh coriander, and finish with extra hot sauce if you like. Serve immediately while the tostadas are crisp.